Pineapple Mini Sponge Cake

These mini bitesize pineapple sponge cake taste so juicy with pineapple pieces bake on the base , without any dried up of real pineapple natural juices...

Combine with light pineapple fragrance sponge cake that's simply "PERFECT" !!! Gusto... 

Inspiration happened on a lonely night... when I wanted to eat a can of pineapple slices but I can't finished it alone then inspire myself to bake mini pineapple sponge cake for my staffs in shop and my parents who loves pineapples a lot!!! Despite all reasons to bake... Actually 

I never bake pineapple cake before la... Hahahaha!!! 

Must thinking out of the BOX!!!

Let's try it together...

Here's the recipe..

Pineapple Mini Sponge Cake 

(Total bake 36 mini sponge cakes)

Ingredients:

(A) Egg batter

Egg yolk 4 (Large eggs)

Sugar 20g

Oil 90g

Cake flour 110g

Baking powder 3/4 teaspoon 

Pineapple can syrup 80g

Vanilla extract 1/2 tsp

Salt 2 pinches

(B) Meringue

Egg white 5 (Large eggs)

Cream of tar tar 1/4 tsp

Sugar 40g

Pineapples slice 1 can

(Cut into triangles pieces)

Here's the steps...

-Drained the syrup from the can of pineapple slices.

-Measured 80g of pineapple syrup and set aside. 

-Cut the pineapples into small triangle cubes.

- I'm using 12 mini removal base pan bought from online "Taobao". Place the triangle pineapple cubes into every mini holes. 

(A) Egg batter

-Beat the egg yolks for 5 mins then add 20g of sugar gradually till incorporated.

-  Add in oil , pineapple syrup , and vanilla extract 1 at a time while beating in the mixer till the egg batter turn pale and thick. (Consistency as like pic..)

- Pour egg batter into a big mixing bowl, cake flour add with salt and baking powder sieved together onto batter divided into 3-4 additions. 

- I'm using a hand whisk. Fold in the flour after every addition. ( Please do not over-fold /mixed)

This is the pic of the consistency after the 3rd addition of flour. 

Next... (B) Meringue 

- Make sure u washed your mixer bowl toughly clean with no oil stained and clean off the excess water with towel tissue or cloth before start beating meringue. 

- Add in egg whites, beat in high speed for 10sec till foam / bubbles formed. Add in cream of tar tar. 

- Add in sugar gradually, beat meringue to stiff peak as like pic above.

(Which meringue can hold very firmly on the whisk)

- Add in 1/3 of meringue into the egg batter. 

- Using hand whisk to fold it. 

- Add in 3rd and last meringue into batter, and continue fold in. 

-Lastly I'm using a spatula to do the final foldings. (Careful...Please do not over-fold)

- Using a piping bag filled with cake batter. Pipe slowly filling up the holes in between the pineapples cubes. 

(NO NEED GREASE) 

- Tap on worktop 3-4 times, this is to burst the big air bubbles inside. 

***For Rowenta oven user 

-Bake @ 180 degree for 8 mins on middle rack. 

Hmmm... Smell so good!!! 

Nicely baked!!! Let it cooled down.. 

Unmoulded with bare fingers.. Like unmoulding chiffon cake. 

-After unmoulding, overturn it use a small spoon give a slight tap, tap down the mini cakes from the pan. 

Hahaha... Knock knock all dropped down easily ...

Not bad huh..??? Feeling Satisfication at my Super late night Bakie .. Lol!! 

-Unmoulding the base by hands. Actually in UK this is called Up-side down cake!! 

My pineapple mini sponge cake it's DONE!!! So cute right..???

The mini sponge cake texture were so soft and sponging like chiffon cake. 

So small that u can simply put 1 whole piece in your mouth, munch it and the pineapple natural juice will burst in your mouth!!!!!!!!!!!! 

Hope you'll like this delicate Pineapple Mini Sponge Cake recipe... 

Have a great Bakie day everyone...

                   ~Surelicious Bakie~